Hamburger-Vegetable Casserole

• 1¼ lb. hamburger
• 1 cup carrots, diced
• 1 cup peas
• 4 medium potatoes, diced
• 1 small onion
• ½ stalk celery
• 1 can tomato soup (10½ oz.)
• Salt & pepper to taste

Brown meat, onions and celery in a little fat. Add salt and pepper. Put 1/3 of meat in buttered casserole, layer of potatoes, then layer of carrots and peas. Repeat, finishing with meat layer. Pour soup, undiluted, over the top and bake approximately 1½ hours at 350 degrees. This can be hurried by pre-cooking potatoes and carrots while meat is browning. Left-over vegetables including corn may be used.